Sunday, June 17, 2007

Garlic and Rosemary Cloverleaf Rolls

In addition to everything else we made, we baked these rolls from the November 2003 issue of Cooking Light. The dough was sticky, and the rolls came out looking more like muffins than clover-shaped rolls, but they are fantastic. They have a great, mild garlic and rosemary flavor. We ate two of them as snacks earlier and froze the rest, as per the directions. This way, we can have delicious homemade rolls at random meals during the week, without having to make them that day. We will definitely make batches of these again to have on hand once we've depleted our stash.

Garlic and Rosemary Cloverleaf Rolls

These rolls freeze well. Bake, cool completely, wrap in heavy-duty foil, and freeze for up to a month. Thaw completely, and reheat in foil at 375° for 15 minutes or until warm. The recipe doubles easily if you're baking for a crowd.

Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.)

Punch dough down. Divide dough into 12 equal portions. Divide each portion into 3 pieces, and shape each piece into a ball. Coat 12 muffin cups with cooking spray; place 3 dough balls in each muffin cup. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in size.